Teriyaki Turkey Bowl

Bowl-dishes are a great way to get all the important “stuff” (vegetables, protein, starch, and fats) into one dish. This version uses a store-bought teriyaki sauce and turkey chops, but you could use any marinade, any meat, and any vegetables to mix things up a bit.




4 turkey chops (roughly 1 – 1.25 lbs)
1/2 cup teriyaki sauce
2 cups cooked brown rice
1 bunch broccoli rabe
1/2 head of red cabbage, thinly sliced
1 cup sliced carrots
2 tsp olive oil
1/2 cup fresh cilantro, leaves removed from stems and roughly chopped



1. Marinate turkey chops in teriyaki sauce (at least 30 minutes). Cook rice from scratch per box instructions, or use pre-cooked brown rice packets.

2. Coat broccoli rabe with olive oil. Cook turkey chops and broccoli rabe on a grill, panini press, or in the oven – 4- 6  minutes per side on the grill for the turkey or 16-20 minutes in the oven. While items are cooking, prep the cabbage, carrots, and cilantro.

3. Once cooked, slice the turkey chops and roughly chop the broccoli rabe. Place 1/2 cup rice into a bowl. Top with 1 sliced turkey chop and plenty of broccoli, red cabbage, carrot, and cilantro. Add fresh teriyaki sauce or salt and pepper if desired.

Nutrition facts (per serving): 410 calories, 35 g protein, 6 g fiber


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